After the Crawfish Boil in the spring I sat down and picked the tail meat and fat from all of the leftovers, vacuum sealed and froze it. I also made a batch of Crawfish Stock that night with all of the shells, and froze it as well. This is a relatively quick stock, much like Shrimp stock, that can really at a lot of flavor to many dishes; Crawfish Bisque, Crawfish Pie, Crawfish Jambalaya, just to name a few, or in the case of my lunch today, Crawfish Etouffee.
Crawfish Stock Recipe
2 Quarts Crawfish Shells (leftover from a boil)
1 1/2 quarts cold Water, or just enough to cover
1 large Onion, chopped
3 ribs Celery, Chopped
1 head of Garlic, cut in half horizontally
1 Bunch Thyme
2 Bay Leaves
1 Lemon Halved
1 Tbsp whole Black Peppercorns
In a stockpot or dutch oven cover the crawfish shells with cold water. Bring to a boil, then reduce to a simmer. Skim off any impurities that rise to the surface.
Add the remaining ingredients and bring back to a low boil, reduce to low, and let simmer for 30-40 minutes. Strain through a china cap or fine mesh sieve and cool. Freeze for later use or use within 2-3 days.
You will only need 1 1/2 to 2 Cups of the stock for my upcoming Crawfish Etouffee Recipe, the rest can be frozen for later use.
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